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Chicken Burrito Casserole

Chicken burrito casserole with layers of rice, shredded seasoned chicken, black beans, Rotel, and corn, finished with a thick blanket of melted Mexican cheese. Baked uncovered at 375°F until bubbling with golden, crispy edges for an easy weeknight burrito bake.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and rice filling
  • 2 cup cooked chicken Shredded.
  • 2 cup cooked white rice Use leftover rice for best texture.
  • 1 can (15 oz) black beans Drained.
  • 1 can (10 oz) Rotel tomatoes Drained.
  • 1 can (10 oz) red enchilada sauce
  • 1 cup frozen corn Thawed.
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
Cheese topping and serving
  • 2 cup Mexican cheese blend Shredded; use full amount for a thick melty layer.
  • 0.25 sour cream For serving.
  • 0.25 cilantro For serving.
  • 0.25 jalapeños For serving, sliced.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the casserole releases cleanly after baking.
  2. Combine shredded cooked chicken, cooked white rice, black beans, Rotel tomatoes, red enchilada sauce, frozen corn, cumin, chili powder, and garlic powder in a large bowl and mix well until evenly coated.
Assemble and bake
  1. Transfer the mixture to the prepared baking dish and spread it into an even layer for uniform baking.
  2. Top generously with shredded Mexican cheese blend so it forms a thick blanket over the entire casserole.
  3. Bake uncovered for 25–30 minutes at 375°F until the cheese is fully melted and the edges are bubbling.
Serve
  1. Serve immediately topped with sour cream, fresh cilantro, and sliced jalapeños for bright, spicy finishing notes.

Notes

For a firmer casserole, let it rest 5 minutes after baking so the layers set before scooping. Store leftovers in the refrigerator up to 4 days in an airtight container; reheat individual portions in the microwave until hot. Freezing is yes: cool completely, freeze tightly wrapped up to 2 months, then thaw in the fridge overnight and reheat until steaming. If you want a lighter option, use reduced-fat Mexican cheese blend (texture may be slightly less stretchy).